Side Pannel
Garden Vegetable and Ham Topping
Garden Vegetable and Ham Topping
- Recipe Submitted by ADMIN on 09/26/2007
Category: Potatoes
Ingredients List
- 4 lg Idaho baking potatoes; baked
- 1 tb Vegetable oil
- 8 oz Low-fat ham; diced, about 2
- -cups
- 1 md Onion; diced
- 8 oz White mushrooms; quartered
- 2 c Broccoli florets
- 1 Red or yellow bell pepper;
- -diced
- 1 c Chicken broth
- 2 ts Cornstarch
- 2 tb Chopped fresh parsley
- 1/2 ts Salt
- 1/4 ts Black pepper
Directions
1. In large nonstick skillet, over medium-high heat, heat oil; add ham and
onion; sauté until onion is soft and ham is browned, about 4 to 5 minutes.
Add mushrooms, broccoli, bell pepper and chicken broth; bring to boil and
reduce heat. Simmer until vegetables are tender, 6 to 7 minutes.
2. In small bowl, combine cornstarch with 2 tablespoons water. Stir into
ham and vegetable mixture along with parsley, salt and pepper. Increase
heat to high; bring mixture to boil; cook until sauce has thickened, about
1 to 2 minutes.
3. Cut potatoes lengthwise, cutting almost to base of potato. Mash slightly
with fork, leaving in skins. Spoon ham and vegetable mixture over each
potato, dividing evenly.
Makes 4 servings. Preparation time: About 30 minutes. Cooking time: About
15 minutes.
onion; sauté until onion is soft and ham is browned, about 4 to 5 minutes.
Add mushrooms, broccoli, bell pepper and chicken broth; bring to boil and
reduce heat. Simmer until vegetables are tender, 6 to 7 minutes.
2. In small bowl, combine cornstarch with 2 tablespoons water. Stir into
ham and vegetable mixture along with parsley, salt and pepper. Increase
heat to high; bring mixture to boil; cook until sauce has thickened, about
1 to 2 minutes.
3. Cut potatoes lengthwise, cutting almost to base of potato. Mash slightly
with fork, leaving in skins. Spoon ham and vegetable mixture over each
potato, dividing evenly.
Makes 4 servings. Preparation time: About 30 minutes. Cooking time: About
15 minutes.
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